Peanut butter and pumpkin were meant to be together! Classic pumpkin bread with a peanut butter twist and dotted with chocolate chips. Try this peanut butter pumpkin chocolate chip for a fun Fall treat and a delicious twist to classic pumpkin bread.
This pumpkin bread almost didn’t make it on the blog. I’ve made lots of pumpkin bread in the last few weeks with no luck. They don’t cook all the way through, the recipe is all wrong, too much batter, no taste, etc.
Which is why when this idea for peanut butter pumpkin chocolate chip bread actually worked and cooked up to perfection I was so excited. And then my daughter who apparently was starving (10 minutes after lunch) took a knife to one of the loves to cut herself a piece. Or ten.
Luckily I was able to still get decent photos. The picture below is actually strategically cut off because half the loaf was missing 🙂
Soft, moist, perfectly spiced pumpkin bread with the added twist of peanut butter! Who knew peanut butter + pumpkin would taste so good together. I certainly did not. But it is so yummy. You’ll just have to try this bread and see for yourself.
Again, sorry for the lack of pictures and for the pictures I did get that all look identical. At least my daughter was an excellent taste tester for this bread. She gave it two thumbs up. Which by the way is a really good thing. That’s what my kids use to let me know if they like something. One thumbs up, two thumbs up, or sideways thumbs (which means they’re not sure), or thumbs down which is just bad.
This bread really is so yummy! It bakes up perfectly and has the most amazing taste. Give it a try for a fun twist to classic pumpkin bread. Also try this banana pumpkin chocolate chip bread this Fall as well. Or anytime really 🙂
Yields 16-20 slices
Peanut butter and pumpkin were meant to be together! Classic pumpkin bread with a peanut butter twist and dotted with chocolate chips. Try this peanut butter pumpkin chocolate chip for a fun Fall treat and a delicious twist to classic pumpkin bread.
Save Recipe5 based on 1 review(s)
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon pumpkin pie spice
- 1 can (15 ounces) pure pumpkin
- 4 large eggs
- 1 cup vegetable or canola oil
- 3/4 cup water
- 2/3 cup creamy peanut butter
- 1 cup milk chocolate chips
Instructions
- Heat oven to 350 degrees. Prepare two 9x5-inch loaf/bread pans by spraying with cooking spray. Set aside.
- In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Stir with a wire whisk.
- In another bowl, combine the pumpkin, eggs, oil, water and peanut butter and stir together with a wire whisk.
- Stir the wet ingredients into the dry ingredients and stir together just until moistened. Stir in the chocolate chips.
- Divide batter evenly between the two loaf pans. Smooth out the top and if wanted sprinkle some additional milk chocolate chips on top and gently press them down.
- Cook for 55-70 minutes or until toothpick inserted into center comes out with moist crumbs.
- Leave the bread in the pan for about 30 minutes and then turn out onto a cooling rack to cool completely. Let loaf cool completely before cutting, otherwise it will be crumble and not cut cleanly.
Notes
All ovens are different so keep an eye on the bread. Start at 60 minutes and go from there. A toothpick inserted into the middle of the bread should not come out with wet batter. It should come out with moist, dry crumbs. My bread took about 70 minutes to fully bake.
A 15 oz can of pumpkin is 2 cups minus 2 tablespoons. Sometimes all I have is a large can of pumpkin so I measure out 2 cups and take out 2 tablespoons, and then add it to the recipe.
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linking up at The Weekend Potluck
recipe adapted from Taste of Home
3 Comments
Jean Ferrario
October 20, 2017 at 11:49 pm Hi: Tried this recipe today but made 14 jumbo muffins instead of the loaves. They are delicious and moist, bravo!! I used only one-half tsp. nutmeg and went easy on the cinnamon too. I also used brown sugar and only a little over two cups, and blended the sugar in with the wet ingredients and then added in the remaining dry ingredients. I was also thinking Reese's Pieces might be a great addition to this recipe instead of the chocolate chips.....oh, the jumbo muffins were done in 25 minutes at 350.....Thanks for a great recipe!!Together As Family
October 21, 2017 at 9:42 pm Good to know you can make jumbo muffins from this recipe! I'll have to try that soon. So happy to hear you loved it :)Together As Family
October 23, 2017 at 5:02 pm So happy to hear you loved this! :)